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Subject: About those mashed potatoes..
Newsgroups: rec.food.cooking

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From: Christine Dabney 
Date: Tue, 13 Nov 2007 23:23:31 -0700
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Heya all,

Just saw this in the New York Times food section...  Perfect timing,
wouldn't you say?

http://www.nytimes.com/2007/11/14/dining/14spud.html

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From: cybercat 
Date: Wed, 14 Nov 2007 01:32:17 -0500
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Yes, indeed. A great article! 

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From: BULLFROG 
Date: Wed, 14 Nov 2007 12:37:25 GMT
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THEM PEEPLE MUSTA SEEN THE FATTY SIGNATOR SMASH TATER RECEPEE  FOR THE 
CIBERKITY;"

FATTY CAN KUTARUG TO;
AINT NUTTIN ANY BETTER THAN DOIN THE KICHEN BOOOGEE WI TH A BOWLE OF SMASHED 
TATERS IN WON HAND AN A BIG SPOON INT HE OTHER;./!

FATTY

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From: stark 
Date: Wed, 14 Nov 2007 05:13:04 -0800
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Christine Dabney wrote:
> Just saw this in the New York Times food section...  Perfect timing,
> wouldn't you say?
>
> http://www.nytimes.com/2007/11/14/dining/14spud.html

Great article extolling simplicity in preparation and oh-so-contrary
to the Flay-vo-rama style where dozens of spices and condiments are
tossed in the mix.  And where my unsophisticated taste buds register
squadoosch.

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From: Janet B. 
Date: Wed, 14 Nov 2007 08:13:34 -0700
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Christine Dabney wrote:
> Just saw this in the New York Times food section...  Perfect timing,
> wouldn't you say?
>
> http://www.nytimes.com/2007/11/14/dining/14spud.html

Excellent article, thanks for sharing it.  Janet 

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From: Karen 
Date: Wed, 14 Nov 2007 18:20:22 -0000
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Christine Dabney wrote:
> Just saw this in the New York Times food section...  Perfect timing,
> wouldn't you say?
>
> http://www.nytimes.com/2007/11/14/dining/14spud.html

Good and time-appropriate article. I take this sentence, "Be
openhanded with salt and butter but stingy with milk, which will
flatten out the bright, earthy potato taste," to Thanksgiving
preparation with me!
thanks Karen

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From: Becca 
Date: Wed, 14 Nov 2007 15:31:44 -0600
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Christine Dabney wrote:
> Just saw this in the New York Times food section...  Perfect timing,
> wouldn't you say?
>
> http://www.nytimes.com/2007/11/14/dining/14spud.html

Nice article, thanks.

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From: Terry Pulliam Burd 
Date: Wed, 14 Nov 2007 20:09:58 -0800
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Christine Dabney wrote:
> Just saw this in the New York Times food section...  Perfect timing,
> wouldn't you say?
>
> http://www.nytimes.com/2007/11/14/dining/14spud.html

So, this pretty much backs up what many of us already know: when it
comes to mashed potatoes, KISS (Keep It Simple, Stupid). This is one
of my gripes about Certain Restaurants that try to "brand" their menu
by taking a perfectly good, basic recipe and adding stuff that
overwhelms the basic ingredient. We all *know* that mashed potatoes
are just supposed to be a vehicle for butter and gravy!

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From: Wayne Boatwright 
Date: Thu, 15 Nov 2007 04:22:52 GMT
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Oh pshaw, Terry Pulliam Burd meant to say...
>  We all *know* that mashed potatoes
> are just supposed to be a vehicle for butter and gravy!

Just as a Mercedes is just a vehicle to get to work. 

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From: janospetrik[at]hotmail.com
Date: Thu, 15 Nov 2007 00:33:29 -0800 (PST)
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The best mashed potatoes are made from Maine potatoes.
The cooking aroma, the flavor, and the texture are like no other.


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